I have a serious problem. I just tried this recipe which is posted at Picklee last week and from the first bite, it was true love. I have since made it several times with different variations I thought of and you can try even more of your own. But it really is insanely superb as is! I included the amounts of the variation ingredients I used in my experiments, but feel free to adjust the amounts. The recipe only makes about 24 small-ish cookies so once I doubled them and they turned out great, but that's dangerous making so many.
I used semisweet chocolate chips, but Picklee calls for bittersweet. Other people commented on Jordan's blog that they used milk chocolate chips. So use whichever you like. I used slightly less sugar than was called for and will probably continue to do that. They use no oil or butter (yay!!) and no flour. If you use gluten-free versions of the other ingredients, it is a really delish gluten-free dessert. The trick to these is whipping up the egg whites to soft peaks! Make sure the egg white are at the soft peak stage before adding sugar and continuing on with the recipe. The outside is a nice crisp and the inside is melty goodness. Tip for eating the next day if there are any leftover-- you can pop them in the microwave for like 6 seconds and they're all melty again.
There wasn't a single variation that I made that I didn't like. The raspberry ones were a bit "wet" so I baked them an additional minute and they worked out great. I couldn't taste or see the flaxseed meal when I added it so I will be adding it to the cookies every time for some healthy goodness. (Shhhh! Don't tell my daughter Sabrina.)
Deep Dark Chocolate Cookies
Nonstick vegetable oil spray
1 1/2 c. chocolate chips (about 9 oz.)
3 large egg whites, room temperature
2 c. powdered sugar, divided (plus 1/2 c. for cookie coating)
1/2 c. unsweetened cocoa powder
1 T. cornstarch
1/4 t. salt
Variations (add one if desired):
1 t. cinnamon
1 t. almond or orange extract
3 T. coconut
3 T. chopped candy cane
1 T. flaxseed meal
3 T. nuts
3 T. chopped, dried raspberries
Preheat oven to 350°F. Spray 2 large baking sheets with nonstick spray. Set aside.
Melt 1 cup chocolate chips in glass bowl in microwave, stirring frequently, about 2 minutes. Set aside and let cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1 cup sugar. Continue beating until mixture resembles soft marshmallow cream.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. Then, on a low speed, add these dry ingredients into the marshmallow cream mixture.
Next, add melted chocolate and any variation additions (candy canes, almond extract, etc.) and mix. Add chocolate chips and mix well.
Place remaining 1/2 cup powdered sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack, cool.
Rolled in sprinkles instead of powdered sugar
Candy Cane Pieces
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